In a medium saucepan, combine the milk with half of the sugar. Bring to a simmer over moderate heat, stirring. Remove from the heat. In a medium heatproof bowl, whisk the eggs with the cornstarch and the remaining sugar and vanilla until smooth. Gradually whisk in half of the hot milk. Pour the mixture into the saucepan and bring to a boil over moderate heat, whisking constantly, until the pastry cream is thickened, 3 minutes; scrape into a stainless steel bowl. Cover with cling wrap. Set the bowl in the refrigerator until the pastry cream has cooled completely.

Tart Shell

2 cups flour

1 stick butter COLD and cut into cubes

pinch of salt

1/4 cup sugar

1 TBSP white vinegar

Enough Ice cold water to bring to a crumbly texture

Mix all but water in food processor, and slowly add water until it reaches the right crumbly texture. Wrap in cling wrap and place in the refrigerator for up to and hour to firm up. Take out flour the surface of your counter and roll out to about 1/4 inch thick. Line tart pan or pie pan if you have no tart pan. Freeze for about 15 minutes then line with foil and put in pie weights or dried beans inside the pan then place in a preheated oven at 350 F until slightly browned (approx. 30 minutes). Your oven my vary in cook times and temperatures. let cool

Spread the pastry cream in the shell in an even layer. Arrange the Banana slices in circles, top with sweetened flaked coconut and sliced almonds. Bake the tart for 30 minutes, until coconut and almonds and browned. Let cool slightly. Unmold the tart, cut into wedges and serve warm with a scoop of Vanilla Ice Cream or serve at room temperature

Like this:

My daughter has recently turned two years old. I threw her a big party. I wanted to make as much as I could myself. I took on a potato salad for the first time. It was blog worthy and a huge success at the party. I started by looking up some recipes on line to see what my basic ingredients were. I found one I liked and I referred to it for ingredients not necessarily amounts.

I started by dicing up my potatoes (about 5 -6 Cups). I used Red skin potatoes. I boiled the potatoes until softened but still able to hold their shape. I let them cool overnight in the refrigerator.

I have been doing cakes and other treats for Do-Terra Orange parties for almost a year now. I love using these oils better than pure extracts for breads, cakes, desserts, and just about anything else. In the past year I think I have added Do-Terra Orange Oil to my sweet tea (which is really good by the way), whipped cream, Chocolate Shakes, Fruit Smoothies, and anything else I find interesting to add it to. It only takes a drop or two, that’s all you will need. Unfortunately, I have only worked with their Orange and Lemon oils. Here are a few pictures and recipes of some party favorites. Enjoy!

Orange Chocolate laced Cupcakes

Start with your basic cupcake recipe:

1 1/2 cups flour (whatever flour you like best)

1 teaspoon baking powder

1/2 teaspoon salt

1 stick unsalted butter, melted

1 cup sugar

2 large eggs

1 teaspoon pure vanilla extract

3/4 cup milk

Then add: 1/2 teaspoon Do-Terra Orange Oil

For Icing, Start with your basic frosting recipe:

3 cups confectioners’ sugar

1 cup butter

1 teaspoon vanilla extract

1 to 2 tablespoons heavy whipping cream

Then add: 1/2 teaspoon Do-Terra Orange Oil (add more if you think it needs it)

Once the batter is spooned into your cupcake papers add a dollop of cranberry sauce to center of cupcakes (about 1/2 – 1 teaspoon) bake as normal. Frost with your basic frosting recipe (above) and top with a slice of mandarin orange. Viola! Delish!

Do-Terra Orange Cake with Mandarin Oranges

Start with your basic white cake recipe:

1 1/2 cups flour (whatever flour you like best)

1 cup sugar

1/2 cup butter

1/2 cup milk (whatever milk you like best) I have used almond milk in this and it is very good the texture of the cake is denser than using whole milk